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Chicken and Black Bean Chili

User Rating 5 Star Rating (2 Reviews)


Black beans, pinto beans, and chicken team up in this easy chili recipe. Stewed tomatoes and chili powder flavor the chili. 

I sometimes add green chile peppers or some minced jalapeno. Or, add tomatoes with green chiles instead of the Mexican style stewed tomatoes.


  • 1 to 1 1/2 lb chicken tenderloins, cut in 1/2" pieces
  • 1 cup chopped onion
  • 1 can beans - pinto, white, or small red, drained (15 ounces)
  • 1 can black beans, drained (15 ounces)
  • 1 can stewed tomatoes, Mexican style, (15 ounces)
  • 2 tablespoons chili powder or seasoning mix


In large skillet sprayed with nonstick cooking spray, brown chicken and onion over medium heat. Stir in remaining ingredients; bring to a boil. Reduce to low; simmer for about 20 minutes.
Serves 6.


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User Reviews

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 5 out of 5
Chicken & Black Bean Chili, Member jeanniewynn

This is a delicious dish, but I did make a couple of changes. Because I could not find it at my store, instead of a can of Mexican style stewed tomatoes, I used both a 10 oz. can of Ro-Tel Mexican diced tomatoes with lime juice & cilantro and one 15 oz. can of regular diced tomatoes. I chose to use white beans to go with the black beans. In addition to the other ingredients in the recipe, I added a quart of organic chicken broth and a can of Mexican style corn. Because the Ro-Tel was rather spicy I did not add any chili powder. But if you prefer a spicier dish you might want to go ahead and add the chili powder. The resulting dish was more like a stew than a chili because of the added broth & corn, but it was so delicious. It was a perfect meal to go with the rainy cold weather today. I served it with a big garden salad and corn bread. My husband loved it and I will definitely make it again.

5 out of 6 people found this helpful.

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